Picked up this 8.6 pound fully cooked ham for smoking on the MES. Trimmed a little of the fat and make some cuts to allow the pineapple flavor to work its way into the meat. Staked the pineapple rings on the ham and placed it in the MES. Had a drying rack inside the foil pan for the whole smoke.

Using the AMNPS with Hickory pellets for the added smoke flavor. After 5 hours the IT was 142 and pulled the ham to let it rest before slicing for dinner. Next day sliced up the remaining ham for sandwich meat and breakfast slices.

Ham turned out tender, juicy, just a touch of pineapple and a great hickory smoke flavor.

Missed the sliced pictures as there was a 2 Hr. power outage just when I needed some light.

Hey twoalpha. That ham looks nicely done and those pineapple rings look like some fine eating. How far into the ham did the pineapple flavor go??

Gary

Gary

Pick up a little sweetness on the outer parts of the slices. I was expecting more but with all the water they add coming out it seems that it may have kept the pineapple flavor from penetrating deeper. Do you think an injection would carry the flavor deeper and be retained?

Pick up a little sweetness on the outer parts of the slices. I was expecting more but with all the water they add coming out it seems that it may have kept the pineapple flavor from penetrating deeper. Do you think an injection would carry the flavor deeper and be retained?

Larry

Hey Larry. Injecting pineapple juice into the ham should put more of the flavor throughout. I would say give it a try.